Swiss Steak

• 12 oz. boneless beef round steak (3/4 inch thick)
• 14 1/2 oz. can tomatoes
• 1 c. celery, sliced
• 1 c. carrots, sliced
• 1 small onion, separated into rings
• 1/3 c. water
• 1/2 tsp. thyme
• 1/8 tsp. pepper
• 1 c. long grain rice
• 1 Tbsp. cold water
• 2 tsp. cornstarch

1. Trim fat.
2. Cut into 4 serving size pieces.
3. "Pam" a cold skillet.
4. Preheat skillet over medium heat.
5. Brown meat on both sides.
6. Add the undrained tomatoes (cut up), celery, carrots, onion, water, thyme and pepper.
7. Bring to boil; reduce heat. Cover and simmer about 1 1/4 hours or until meat is tender. Remove meat from skillet; keep warm.
8. Cook rice according to directions, omitting butter and salt.
9. Keep warm.

boneless beef round steak, tomatoes, celery, carrots, onion, water, thyme, pepper, long grain rice, cold water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761587 (may not work)